Ginger-Lime Chicken Packets

​Here’s a delicious, low-cal, low-fat, low-sodium dinner, with effortless clean-up! It’s fun to make, fun to serve, fun to eat. I came up with this one as a stand-in for Ginger-Soy Chicken Packets when my son came home from being stationed in Japan. He wanted a break from soy sauce for a while! It’s also a nice sub for the other packets if you’re on a low-sodium diet.

Serve over whole grain brown rice for additional fiber, which will keep you feeling full. I’m fond of Uncle Ben’s parboiled brown rice, as it’s still whole grain but cooks like white rice.

Ingredients:

1 lime

2 Tbsp olive oil

½ cup minced fresh ginger

3 cloves garlic, minced

2 baby zucchini, sliced (or one regular size)

1 red pepper, sliced

1 bunch broccolini – you’ll use 4 stalks, & save the rest for another use

12 chicken tenders

4 pieces Heavy Duty aluminum foil, each ~18” long

Preparation:

1.) Grate all the zest from the lime, then squeeze the juice. Place both in a large bowl. Add olive oil, ginger, and garlic; mix.

2.) Add remaining ingredients to the bowl, toss to coat evenly.

3.) Fold each piece of foil in half, then open like a book. Divide the zucchini pieces between the packets, in a single layer in the center of one side of the foil. Next layer the chicken, then the pepper, and broccolini on top. Divide any remaining sauce mix between the packets. Close “book,” leaving a little slack for air circulation. Double-fold tightly ~¼” along each open edge, to prevent leaks. (You could just randomly pile stuff, but I like to do it in order. That way, the zucchini picks up lots of flavor from being on the bottom, & the other veggies don’t get smushed. Tongs or food service gloves make it quick & easy.)

4.) Bake 20 minutes at 450°F, or grill 15 min. on high in covered grill. The foil will have puffed up with the heat. Although the packets will seem to deflate rapidly when removed from the oven, there will still be a lot of hot steam waiting to escape. So watch your fingers & glasses!

5.) Carefully cut a large X in the top, keeping your fingers away from the steam. Stabbing it with a regular table knife usually does the trick. Serve over brown rice.

You’ll find a printer-friendly version of the recipe at the bottom of this page.

Ginger-Lime Chicken Packets

Ingredients

1 bunch broccolini – you’ll use 4 stalks, & save the rest for another use

12 chicken tenders

4 pieces Heavy Duty aluminum foil, each ~18” long

Directions

1.) Grate all the zest from the lime, then squeeze the juice. Place both in a large bowl. Add olive oil, ginger, and garlic; mix.

2.) Add remaining ingredients to the bowl, toss to coat evenly.

3.) Fold each piece of foil in half, then open like a book. Divide the zucchini pieces between the packets, in a single layer in the center of one side of the foil. Next layer the chicken, then the pepper, and broccolini on top. Divide any remaining sauce mix between the packets. Close “book,” leaving a little slack for air circulation. Double-fold tightly ~¼” along each open edge, to prevent leaks. (You could just randomly pile stuff, but I like to do it in order. That way, the zucchini picks up lots of flavor from being on the bottom, & the other veggies don’t get smushed. Tongs or food service gloves make it quick & easy.)

4.) Bake 20 minutes​ at 450°F, or grill 15 min. on high in covered grill. The foil will have puffed up with the heat. Although the packets will seem to deflate rapidly when removed from the oven, there will still be a lot of hot steam waiting to escape. So watch your fingers & glasses!

5.) Carefully cut a large X in the top, keeping your fingers away from the steam. Stabbing it with a regular table knife usually does the trick. Serve over brown rice.